Duck Filo Rolls with Sweet Chilli and Lime Mayo
A great way to use up leftover duck from a Sunday roast.
- 400g cooked and shredded duck
- 3 spring onions, thinly sliced
- Small bunch of coriander, finely chopped
- Thumb-sized piece of root ginger, peeled and grated
- 1 red chilli, finely diced (seeds optional)
- 2 tbsp mango chutney
- 2 tsp nigella seeds
- Salt and pepper, to taste
- 1 packet of ready-made filo pastry (270g)
- 75g melted butter
- 200g good quality mayonnaise
- 3 tbsp sweet chilli sauce
- ½ a lime, zested and juiced
- 200ml vegetable oil
- Place the shredded duck into a bowl and combine it with the spring onions, coriander, ginger, chilli, mango chutney and nigella seeds. Season the mixture to taste.
- Lay a sheet of filo pastry on a clean surface, brush with the melted butter, then lay another sheet on top. Cut the sheets into three evenly-sized rectangles. Repeat this process twice more to get nine double-layered rectangles of pastry.
- Divide the duck mixture into nine portions. Spoon a portion onto one of the pastry rectangles, spreading it across one of the longest edges, leaving a gap at each end. Fold both the short sides inwards then roll up to form a cigar shape. Repeat with all the filling and pastry, then put the duck rolls into the fridge and chill for 1 hour before frying.
- Meanwhile, combine the mayonnaise with the sweet chilli sauce and lime juice, then transfer into a serving bowl and place in the fridge until needed.
- When you’re ready to cook the filo rolls, preheat the oven to 200°c or 180°c fan and put the vegetable oil into a non-stick frying pan on a medium heat. When the oil is hot, carefully place two or three rolls into the pan without crowding it. Using tongs, turn the rolls as they fry until golden on all sides. Repeat until all the rolls are done, then transfer them to a non-stick baking tray and finish cooking in the preheated oven for 8 to 10 minutes.
- Serve the duck rolls with a green salad and the sweet chilli and lime mayonnaise for dipping.